Fruit Crumbles are popular year round, particularly in the UK where they originated, but as the weather gets warmer, most cooks don’t want to spend time in the kitchen, and they especially don’t want to heat up the oven (and the house) baking an authentic English crumble. This Slow Cooker Cherry Almond Crumble is not only easy, it “bakes” unattended in 2-3 hours on the countertop. It’s a perfect dessert for a backyard barbecue, or it can be easily transported to a party as a potluck dessert. Minimal ingredients, including convenience products, make it very quick to put together. It’s great served with vanilla ice cream or whipped cream. Believe it or not, the topping becomes crisp and crunchy in the slow cooker.
This crumble is versatile too; by varying the flavor of the pie filling, the kind of nuts, and/or the cake mix, there is no limit to the number of innovative desserts that can be created. For those who prefer more filling than topping, an extra can of pie filling can be added.
2 21 oz. cans cherry pie filling (add another can for more generous filling)
2 teaspoons almond extract
1/2 cup melted butter
1 18.25 ounce package yellow cake Mix
1 cup rolled oats
1/2 cup coarsely chopped whole almonds
- Mix the cherry pie filling and almond extract in the bottom of a 5-6 quart slow cooker.
- Mix the melted butter, cake mix, oats, and almonds in a bowl until crumbly.
- Sprinkle over the cherry pie filling mixture.
- Turn the slow cooker to low and cook until 2-3 hours on low, or until the topping is set and crisp.
- Turn off the slow cooker, remove the lid, and let sit 5 minutes to firm up the topping before serving with ice cream or sweetened whipped cream.
Amount Per Serving
Calories 427 Calories from Fat 139
Percent Total Calories From: Fat 33% Protein 3% Carb. 65%
Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 6 g
Cholesterol 21 mg
Sodium 359 mg
Total Carbohydrate 69 g
Dietary Fiber 1 g
Sugars 19 g
Protein 3 g
Vitamin A 8% Vitamin C 0% Calcium 0% Iron 4%